This is a quick and easy method to meal prep on Sunday afternoon for the upcoming week. You can experiment with a variety of fresh vegetables and seasonings for the chicken.
- Sweet Potatoes
- Bell Peppers
- Green Beans
- Any Root Vegetable (Beets, Turnips, Parsnips, etc.)
Once completed, you have 4 easy meals for the week that are packed with lots of protein and fiber.
I have been making a conscious effort to reduce the amount of sodium in my cooking. This has been a challenge since my absolute favorite seasoning is Creole Seasoning. I use it in almost everything. However, this time I tried Garlic & Herb Mrs. Dash with just a pinch of salt to intensify the flavors. I cut the chicken the night before and allowed it sit overnight in the seasoning.
I was really surprised how much flavor this added to the chicken and I did not miss the extra salt from the Creole Seasoning.
I wish that I could say this pan of goodness made it into individual containers that stacked neatly in the fridge. Unfortunately, with 3 boys and a hungry husband it all disappeared in one sitting for dinner. Next time I make this, I will double the recipe and add some brown rice to each container for added fiber & protein.
I hope that you enjoy!
Boneless Skinless Chicken Breasts – 2 (Sliced In Half Width Wise & Cut Into Large Strips)
Sweet Potatoes – 2 (Peeled & Cut Into Uniform Chunks)
Fresh Green Beans – 1/2 LB. (Washed & Ends Trimmed)
Baby Carrots – 1/2 LB.
Broccoli – 2 Crowns (Washed, Dried & Broken Into Large Pieces)
Salt & Pepper
Preheat oven to 400. Line a baking sheet with foil for easy clean-up.
Slice your chicken breasts in half width wise so that you have 4 thin breasts. Once sliced, you can either cook breasts whole or go ahead and cut into large chunks. Drizzle a little olive oil and season with Mrs. Dash & a little salt. Place chicken in the middle of the baking sheet. Try to arrange so the pieces do not overlap so chicken will cook more evenly.
Chop vegetables into uniform chunks. This will allow them to all cook at the same rate. Drizzle olive oil on vegetables and season with salt & pepper to taste. Separate vegetables into each corner of the baking sheet.
Bake at 400 until juices in chicken run clear and vegetables have browned slightly. Allow to cool before putting into containers.